CPFS Kitchen Operations 2

Question 1

A cook removes raw chicken from the refrigerator and begins cutting it on a prep board. What is the FIRST step before using this board for ready-to-eat vegetables afterward?

Accepted Answer

Wash, rinse, and sanitize the board and knife

Answer

Cross-contamination is prevented by washing, rinsing, and sanitizing all surfaces and utensils between raw protein and ready-to-eat foods.

Question 2

Which practice BEST prevents the danger zone temperature range from being exceeded during food preparation?

Accepted Answer

Minimizing the time TCS foods spend between 41°F and 135°F

Answer

TCS foods must spend as little time as possible in the danger zone (41°F–135°F) to limit pathogen growth.

Question 3

A foodservice worker is thawing a large frozen roast. Which approved thawing method is FASTEST while remaining safe?

Accepted Answer

Thawing under cold running water (70°F or below)

Answer

Thawing under running water at 70°F or below is the fastest approved method; countertop thawing at room temperature is never safe.

Question 4

When cooking stuffed poultry, the internal temperature of the stuffing must reach at least:

Accepted Answer

165°F for 15 seconds

Answer

Stuffed poultry and its stuffing must both reach 165°F for 15 seconds because the cavity environment is ideal for pathogen survival.

Question 5

A manager notices a prep cook dipping a used spoon back into a sauce after tasting it. What foodservice hazard does this create?

Accepted Answer

Biological contamination via backwashing pathogens

Answer

Double-dipping introduces oral bacteria into the food, a biological hazard even when the employee appears healthy.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Kitchen Operations 2